My family is addicted to this super easy vegan breakfast casserole topped with crispy tater tots. The best part? It all comes together in one pan!
Author Becky Striepe
For the tofu scramble
1blockextra firm tofupressed
½teaspoonblack saltor table salt, if you can't find black salt
2cupsbaby spinachor 1 cup frozen spinach
1cupvegan cheddar shredsoptional
For the breakfast casserole
3cupsfrozen tater totsapproximately - you need enough to cover the top over the casserole
Preheat the oven to 450° F.
Make the tofu scramble
Heat the oil on medium-high in a Dutch oven or other pot that can go from stovetop to oven. Add the onion, and cook until the onion turns translucent, about 5 minutes.
Crumble the tofu into the pan, and add the turmeric, garlic powder, onion powder, and black salt. Cook, stirring, until the tofu gets a nice, even, yellow color. This should only take a few minutes.
Add the baby spinach and cook, stirring constantly, until the spinach wilts. Add the optional vegan cheese, stirring until it begins to melt. Turn off the heat, and remove the pan from the burner.
Assemble the casserole and bake
Use the back of a large spoon to flatten the top of the tofu scramble. Arrange the tater tots in a single layer on top of the tofu. It's fine if they're touching, you just don't want them to overlap.
Bake for 17-19 minutes, until the tops of the tots are crispy.
About the turmeric: Turmeric gives the tofu scramble it's yellow color. If you don't have turmeric, you can just omit it. It's in the recipe mainly for color, not flavor.
About the black salt: Black salt gives the scramble an "eggy" flavor. It's actually pink in color. If you can't find it in stores, it's available online. You can substitute table salt instead, if you don't have black salt handy.
Nutritional information is for the recipe made with the vegan cheese shreds.